- 3/4 pound Italian turkey sausage links, casings removed
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).
Reviews forRustic Italian Tortellini Soup
"I do not post many reviews, but have taken TOH magazine since it started an I am a big fan. I did want to post this soup recipe because it is delicious ! When I make a recipe for the 1st time I usually follow it as I did this one, with the exception of I used all broth an no water, which was 3 cans. I could not find turkey links this time so I used Johnsonville chicken Garlic links an just sliced them up an browned them with the onion. I thought this would taste bland without adding other seasonings but, I was wrong. It tasted great! Thank you Tracy for this gem!"
"This was really really good... I love soups and I do 95% of all the cooking in the house.. My wife only realy will eat soups in the winter( to me that's just crazy.. Soups are awesome) wife and both kids couldn't get enough( with the kids both 16 arguing about how to split the last bowls worth.. The changes and additions I made are for the proteins I used 4 boneless chicken thighs diced and browned in pot. 2 chicken sausage links with sun dried tomatoes browned in skillet then sliced.. For the water I used more chicken broth.. I also added 2 large carrots sliced and a mid to small zucchini halfed length ways and sliced . I half the amount of garlic and added salted to taste (prob about 1/2 teaspoon) and I added the sausage at the same time as the tortellini"
"Absolutely loved this! My mom wouldn't eat it because of the pasta, but too bad for her!! I made half the recipe since it was just myself to eat it. Had it for lunch for a few days too, but that was okay! I used hot pork sausage, but I like things hot! Would definitely make again, especially during a winter storm.....nummy!!"
"This is one of our family favorites!"
"I absolutely love this recipe, it has fantastic flavor, and it's very appealing to look at! Two changes I made from the original recipe, is to use plain ground pork over sausage, and I add some cubed butternut squash. Also not bad if you happen to not have the tortellini (because you ran out of the store without grabbing it) to use some other type of pasta, like farfalle."